BPA

Semester 2 ... 3 BPA 220 - Advanced Baking and Pastry..................................................... 3

Subject

BPA

Credits (min)

3

Credits (max)

3

Type

course

Source

www.mc3.edu

This course provides an introduction to the fundamentals of cake production, assembly, and basic finishing techniques. Topics covered include cake layers, fillings, buttercreams & icings, as well as basic decorating techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a -3 course fee. Prerequisites:

Subject

BPA

Credits (min)

4

Credits (max)

4

Type

course

Source

www.mc3.edu

TOTAL PROGRAM CREDITS: 17 BAKING AND PASTRY ARTS (A.A.S.)

Subject

BPA

Credits (min)

3

Credits (max)

3

Type

course

Source

www.mc3.edu

This course is the introductory component of the Culinary Arts Institute practicum experience. Students are required to select a college approved practicum site, perform 30 hours of practical learning and provide documentation upon completion to the Culinary Resource Specialist or assigned Faculty. Students are required to maintain the standards of the Culinary Arts Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.

Subject

BPA

Credits (min)

2

Credits (max)

2

Type

course

Source

www.mc3.edu

This course provides an introduction to advanced baking & pastry techniques and builds upon basic baking techniques from Intro to Baking & Pastry. Topics covered include Custards, Mousse, Bavarian Cream, Ice Cream & Sorbet, Soufflés, Petit Four Glace, and Puff Pastry. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:

Subject

BPA

Credits (min)

4

Credits (max)

4

Type

course

Source

www.mc3.edu

This course presents the principles of chocolates and confections. Topics covered include the identification, proper usage of chocolate, tempering, and evaluation of chocolates and confections using both hand dipped and molded techniques. Students will also learn the basics of chocolate showpiece techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:

Subject

BPA

Credits (min)

4

Credits (max)

4

Type

course

Source

www.mc3.edu

This course provides an introduction to the art of plated desserts and nutritional needs. Students will prepare the different categories of plated desserts including hot, cold, chocolate, fruit, nut, custard and frozen. Students will also prepare various sauces, garnishes and be introduced to modern techniques and trends. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. n Prerequisites:

Subject

BPA

Credits (min)

4

Credits (max)

4

Type

course

Source

www.mc3.edu

This course covers the advanced preparation and decoration of themed & tiered celebration cakes and showpieces. Students will use various mediums such as rolled fondant, gum paste, pastillage, and cooked sugar. Students will learn how to design and construct tiered cakes and showpieces. Students will learn the importance of time management and proper costing of items. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:

Subject

BPA

Credits (min)

4

Credits (max)

4

Type

course

Source

www.mc3.edu

This course provides an introduction to large volume production and plated desserts. Students will learn proper and efficient production of various baked goods based on large batch production. Students will also be introduced to plated desserts and various plating techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:

Subject

BPA

Credits (min)

4

Credits (max)

4

Type

course

Source

www.mc3.edu

TOTAL PROGRAM CREDITS: 63

Subject

BPA

Credits (min)

3

Credits (max)

3

Type

course

Source

www.mc3.edu

This course is the second component of the Hospitality Institute practicum experience. Students are required to select a college approved practicum site or remain at their previously designated site and perform 90 hours minimum of practical work experience and provide documentation upon completion to the assigned Faculty. Students are required to maintain the standards of the Hospitality Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:

Subject

BPA

Credits (min)

6

Credits (max)

6

Type

course

Source

www.mc3.edu